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Single serve gluten-free cookie with buckwheat flour

Gluten-Free and Vegan Chocolate Chip Cookie for One

A large and decadent gluten-free and vegan chocolate chip cookie made with buckwheat and brown rice flours.
Course Dessert
Cuisine Cookies
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 1 cookie
Calories 360kcal


  • 1 Tbsp buckwheat flour
  • 1 Tbsp brown rice flour
  • 1 Tbsp pumpkin seed meal (can use almond meal if not allergic)
  • 1 Tbsp tapioca starch
  • 1/16 tsp baking soda
  • tsp sea salt
  • 1 Tbsp coconut sugar
  • 1 Tbsp softened coconut oil
  • ½ Tbsp applesauce
  • ¼ tsp vanilla extract
  • 1 tsp water
  • 1 Tbsp chocolate chips


  • Preheat the oven to 350 degrees.
  • Mix the dry ingredients (flours, starch, baking soda, salt, sugar) in a small bowl.
  • Stir in the remaining ingredients, reserving the chocolate for the top. See the recipe steps below for a photo of what the dough should look like.
  • Distribute the dough onto a parchment paper-lined baking sheet, and form a cookie shape, approximately 1/8 inch in thickness.
  • Top with the reserved chocolate.
  • Bake 10-12 minutes until the edges are lightly golden.
  • Jade likes her cookie cold, so as soon as the cookie comes out, I use a spatula to transfer it from the baking sheet to a plate, and pop it in the freezer for about 10 minutes.


Nutrition facts are based on using almond meal. WW SmartPoints: 17


Calories: 360kcal | Carbohydrates: 42g | Protein: 4g | Fat: 20.7g | Fiber: 2.5g | Sugar: 19.2g